It’s impossible to make too many of these mini deep dish pizzas. They’re perfect for the big game or any get-together. They’re easy to make, and with a little imagination, you can make a variety of them to please anyone. We decided to go the simple route and just top these pizzas with cheese and mini pepperonis. We both thought they were fantastic.
Make sure you leave the mini deep dish pizzas in the oven long enough to get a bit of a crunchy crust on them. They’ll also get a bit more crunchy after you take them out of the oven and cool a bit.
Also try my homemade pizza rolls.
Mini Deep Dish Pizzas
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 32 mini-pizzas
- 4 8-inch flour tortillas
- 1 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 36-48 mini pepperonis
- Dried Italian seasoning or oregano crumbled (optional)
- Dried red pepper flake optional
Preheat oven to 425 F.
Spray a muffin pan with non-stick spray.
Working in batches, cut the tortillas into 2" circles using a circular cookie cutter.
Press the tortillas into the bottom of the muffin tins.
Top with a little pizza sauce, the cheeses, pepperonis and seasonings.
Bake for 10-12 minutes or until the cheese has melted.
Let cool slightly before removing and serving.
As simple as they are, these Cheerios nuggets are downright addicting. I could not stop ‘sampling’ them as I packaged them up as a gift for our neighbors. I admit that a good number of them didn’t quite find their way into the bag. Nicely sweet, definitely crunchy, and slightly salty thanks to roasted peanuts, these make for a great treat for a crowd.
I may change up the recipe for Cheerios nuggets just a tad next time. I really liked the contrast of the salty peanuts against the sweetness of the cereal and the caramel sauce. Perhaps I’ll add more nuts next time, and mix it up a bit. Perhaps some roasted pecans, even almonds, would be nice too.
Also try my pizza pretzel nuggets.
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 40 minutes
Servings 12 servings
- 1 cup brown sugar packed
- 1/2 cup salted butter softened
- 1/4 cup light corn syrup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 6 cups Cheerios cereal
- 2 cups salted roasted peanuts
Preheat oven to 250 F.
Grease two 9x13 pans.
Also grease a large heat-proof bowl. Add the Cheerios and peanuts to the bowl and mix.
In a medium saucepan over medium heat add the brown sugar, butter, corn syrup and salt. Stir constantly until the mixture begins to bubble around the edges, and then cook another 2 minutes.
Remove the pan from the heat and stir in the baking soda. The mixture will turn blonde in color and will be light and fluffy. Use a spatula to combine and coat the cereal mixture.
Divide the mixture between the two pans and spread out evenly.
Bake for 15 minutes.
Remove from the oven and let cool 15 minutes.
Break the cereal into bite-sized pieces and let cool completely, another 30 minutes.
I make a lot of chicken on my Vortex. Wings and ‘fried’ chicken are my favorites. And sometimes there’s a bit of space left around the grill. That’s when Totino’s pizza rolls make an appearance. Nothing fru-fru, nothing complicated. But, oh so tasty. Roasting them using the Vortex gives them an extra-special crunchiness that you just can’t get in the oven.
Pizza rolls using the Vortex don’t take as long as chicken to cook, so you can either put them on later if you want them with your chicken, or start them at the same time so you have a little treat to much on while the chicken is finishing. If you are sharing space on the grill with raw chicken make sure that the rolls and chicken don’t touch. I like to put them on opposite sides of the grill.
I like to serve my pizza rolls with a bit of warmed pizza sauce for dipping.
Also try chicken fingers on the Vortex.
Pizza Rolls using the Vortex